Are you up for trying a new cuisine? Revel in the cultural heritage and nourishing ingredients of Shoney Beef Cabbage Soup and enjoy the rich, comforting, and savory flavors at once!
Shoney beef Cabbage Soup is a classic dish known for its amazing texture. This Shoney’s Beef Cabbage Soup Recipe is full of vegetables and lean beef protein, making it nutrient-dense and offering a good mix of vitamins, minerals, and protein. It’s ideal for a hearty dinner, particularly on a winter day.
What Will You Love About This Recipe
One of the best things about Shoney’s Beef Cabbage Soup recipe is its versatility. You can substitute its ingredients according to your taste and make a flavorful combination that suits your preferences.
A tasty and thick base for the soup is created by combining tomato sauce, diced tomatoes, and beef stock. A depth of flavor is added by incorporating garlic, onion, and herbs like oregano and thyme.
The richness of Shoney Beef Cabbage Soup is not just confined to its flavor. It is also so filling that it satisfies your hunger and keeps you full for a long time.
Another good thing about this recipe is that it is very simple and easy to make. The ingredients are easily available at the grocery stores. It is a great option for meal prep or weekend dinner.
Ingredients
To make Shoney’s Beef Cabbage Soup recipe, you need ingredients in the following quantities:
- Ground beef = 1 lb
- Cabbage = 1/2 head
- Celery ribs = 2
- Bell pepper = 1
- Onion = 1
- kidney beans = 1 (16 ounces) can
- Tomatoes = 1 (28 ounces) can
- Beef bouillon cubes = 4
- Garlic cloves = 2
- Worcestershire sauce = 2 tablespoons
- Water = 2 cups
- Pepper = 1 tablespoon
Instructions for Making Shoney’s Beef Cabbage Soup recipe
Following are the detailed instructions for making Shoney beef Cabbage soup.
Step 1
Take a big-sized bowl. Add some olive oil to that and let it heat over a medium flame. Using a spoon, break up the ground beef while it cooks until it turns brown.
Step 2
Add the minced garlic and finely diced onion to the pot with the beef. Cook for about 5 minutes, or until the onion is aromatic and transparent.
Step 3
Add the chopped celery, sliced carrots, and shredded cabbage and mix. Cook for another five minutes, stirring now and then.
Step 4
Add the tomato sauce, diced tomatoes, and beef broth. Add the oregano and dry thyme. To taste, add salt and pepper for seasoning.
Step 5
After bringing the soup to a boil, lower the heat. Simmer, covered, until the veggies are soft and the flavors are combined about 20 to 30 minutes.
Step 6
Taste and adjust the seasoning as needed.
Step 7
Your Shoney’s Beef Cabbage soup is ready. Serve hot, with the option to top with grated cheese or fresh parsley. Bon Appetit!
Recipe Variations
Vegetarian Option
For a vegetarian or vegan version of the soup, swap out the ground beef with cooked lentils, chickpeas, or your preferred plant-based meat alternative. To maintain complete vegetarian or vegan status, use vegetable broth rather than beef broth.
Spicy version
Crushed red pepper flakes, chopped jalapeños, or a splash of hot sauce can all give the soup a little kick of spice. For an added kick, you may also mix in some chopped green chiles or a dash of cayenne.
Asian Inspired
Add some grated ginger, soy sauce, and a little bit of rice vinegar to the broth for an Asian-inspired twist. Add a splash of sesame oil or a pinch of Chinese five-spice powder in place of the oregano and thyme. For more flavor depth, add thinly sliced shiitake mushrooms and bok choi.
Creamy variation
Stir in a can of coconut milk or heavy cream toward the end of simmering to create a creamy version of the soup. This will give the broth more creaminess and richness. For a creamy texture, you can also puree a part of the soup and then stir it back into the saucepan.
Grain addition
For added thickness and filling, you can add cooked rice, barley, quinoa, or pasta to the soup. Just toss in cooked pasta or grains in the final minutes of cooking, just until heated through.
Herbaceous twist
Try experimenting with other herbs, such as parsley, basil, or rosemary, to vary the soup’s flavor. Dried herbs can be put at the beginning of the cooking process, while fresh herbs can be added towards the end for a burst of fresh flavor.
More Recipes
Shoney’s Beef Cabbage Soup Recipe
Ingredients
- 1 lb Ground beef
- 1/2 head Cabbage
- 2 Celery ribs
- 1 Bell pepper
- 1 Onion
- 1 can kidney beans (16 ounces)
- 1 can Tomatoes (28 ounces)
- 4 Beef bouillon cubes
- 2 Garlic cloves
- 2 tablespoons Worcestershire sauce
- 2 cups Water
- 1 tablespoon Pepper
Instructions
- Take a big-sized bowl. Add some olive oil to that and let it heat over a medium flame. Using a spoon, break up the ground beef while it cooks until it turns brown.
- Add the minced garlic and finely diced onion to the pot with the beef. Cook for about 5 minutes, or until the onion is aromatic and transparent.
- Add the chopped celery, sliced carrots, and shredded cabbage and mix. Cook for another five minutes, stirring now and then.
- Add the tomato sauce, diced tomatoes, and beef broth. Add the oregano and dry thyme. To taste, add salt and pepper for seasoning.
- After bringing the soup to a boil, lower the heat. Simmer, covered, until the veggies are soft and the flavors are combined about 20 to 30 minutes.
- Taste and adjust the seasoning as needed.
- Your Shoney's Beef Cabbage soup is ready. Serve hot, with the option to top with grated cheese or fresh parsley. Bon Appetit!
